Gluten-Free Focaccia That Actually Tastes Amazing
This gluten-free focaccia is a game-changer for those of us who’ve struggled through the desert of crumbly, dense gluten-free breads. Using Caputo gluten-free flour, the dough rises beautifully, creating a chewy, airy texture that feels shockingly close to traditional focaccia. Topped with marinated olives, fresh herbs, and a drizzle of olive oil, this bread delivers on flavor and comfort. Whether you’re new to gluten-free baking or a seasoned pro, this focaccia will have you questioning everything you thought you knew about gluten-free bread (and possibly your life choices). It’s also the perfect canvas for creative toppings, so don’t be shy—pile on those extras!
Equipment
- Quarter Sheet Pan 9x13 inches
Ingredients
- 4 cups Caputo gluten-free flour about 500g
- 1 3/4 cups warm water 105°F 450mls
- 2 1/4 teaspoons instant yeast 10g
- 1 teaspoon sugar
- 1 1/2 tablespoons olive oil 25mls
- 2 teaspoons kosher salt 12g
Toppings
Instructions
- Grab a large mixing bowl and throw in your Caputo flour, yeast, sugar, and salt. Give it a quick stir with a wooden spoon like you’re trying to impress someone with your impeccable flour-mixing technique.
- Next, slowly pour in the warm water and olive oil while stirring. The goal here is to get everything combined into a shaggy, sticky dough. And when I say sticky, I mean it. It’ll feel like a mess, and you’ll question everything, but just roll with it.
- Before you question whether this sticky dough is ever going to become bread, take a deep breath and grease up a quarter sheet pan (that’s the 9x13-inch one, folks). Generously oil your hands and gently press the dough into the pan until it’s evenly spread out.
- Cover the pan with a clean dish towel or some plastic wrap. Let the dough rise until it’s puffed up to the top of the pan. This will take about 45 minutes to an hour, depending on how warm your kitchen is. You want the dough to look happy and plump.
- Once your dough has risen, drizzle the top with a little more olive oil. Using your fingers, press dimples into the dough. This is the classic focaccia look. Now you’re ready for toppings!
Video
Notes
*If you don’t have instant yeast and are using active dry yeast instead, here’s how to proof it:
In a small bowl, combine the 450ml of warm water (around 105°F, or comfortably warm to the touch) with the 1 teaspoon of sugar.
Sprinkle the 10g of active dry yeast (about 2 ¼ teaspoons) over the water, but don’t stir just yet.
Let the mixture sit for 5-10 minutes until the yeast becomes foamy and bubbly. This means the yeast is active and ready to go.
Once proofed, add the yeast mixture to the flour and proceed with the recipe as directed.
This proofing step ensures that your yeast is alive and will give your dough the rise it needs!
Nutrition
Serving: 1portionCalories: 189kcalCarbohydrates: 36gProtein: 6gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 467mgPotassium: 26mgFiber: 6gSugar: 2gVitamin C: 0.01mgCalcium: 33mgIron: 2mg
Tried this recipe?Let us know how it was!